Crunchy Veggie Delight Salad


Form Crunchy Veggie Delight Salad


mugs mixed salad flora
mug of cherry tomatoes, halved
mug cucumber, minced
mug bell peppers, thinly sliced
1/ 2 mug red onion, thinly sliced
1/ 2 mug carrots, tattered
1/ 4 mugs of fresh parsley, diced
/ 4 mug sunflower seeds
mug feta rubbish atrophied
1/ 4 mug olive oil painting
soupspoons bomb juice
swab and pepper to taste


launch by washing and drying the salad flora using the Hamilton Beach Electric Salad Spinner to remove redundant humidity and ensure crispiness.
In the Food Processor, add the cherry tomatoes, cucumber, bell peppers, red onion, and carrots. palpitation many times until the vegetables are finely diced but still retain some texture.
In a large salad coliseumcombine the diced vegetables with the salad flora.
Sprinkle the diced parsley, sunflower seeds, and atrophied feta rubbish over the salad.
In a small coliseumwhisk together the olive oil paintingbomb juiceswab, and pepper to make the dressing.
mizzle the dressing over the salad and toss gently to fleece all the constituents.
Serve incontinently and enjoy your Crunchy Veggie Delight Salad!

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